Monday, March 30, 2009

Pad Thai

Pad Thai

Sauce (mix all ingredients together in small bowl and set aside)

6 tbsp Brown Sugar
2-4 tbsp chili garlic sauce
2 tsp soya sauce
2 tbsp oyster sauce
6 tbsp rice vinegar
2 tbsp ketchup

Pad Thai

1 cup raw chicken breast sliced on the diagonal
10-20 shrimps (raw or cooked) cut them in half
2 eggs *I feel these are optional
14oz dry thai rice stick noodles
175g chopped extra firm tofu
4 tbsp cooking oil
1 tsp minced garlic
½ cup chopped green onions or chives
1 red pepper sliced in strips and cut in half
1 yellow pepper sliced in strips and cut in half
1/3 cup chopped coriander
2 cups bean sprouts
½ cup ground peanuts
1 lime (cut in wedges)
¼ tsp fish sauce
½ tsp soya sauce

**Soak noodles for at least 30mins in lukewarm water
**Mix fish sauce with chicken and let sit while noodles are soaking

Put 2 tbsp of oil in wok and heat using medium high temperature.
Add tofu together with Soya sauce, reduce heat and cook 2-3 mins each side
Increase heat to medium, add garlic and cook til lightly browned
Add chicken. When chicken is cooked, add shrimp.
Add remaining 2 tbsp of oil. Add eggs and stir.
Drain water from noodles
Add half the sauce to ingredients in wok, add half the noodles and stir fry.
Add second half of sauce and noodles to wok, continue to stir fry mixing well.
Cover for 2 mins. Remove lid and stir fry until noodles are soft.
Add peppers, green onions, coriander and 1 cup of the bean sprouts.
Stir for a minute and remove from heat.
Serve with remaining bean sprouts, lime and peanuts. Garnish with green onion and peanuts.

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